1. Clean the strawberries and pat them dry with a paper towel. Let the strawberries come to room temperature, about 1 hour. Line a baking sheet with parchment paper and set aside.
2. In a microwave-safe bowl or using a double boiler, melt the white chocolate at 70% power in 30 second increments, stirring in between until the chocolate is smooth. Grab the strawberries by the leaves, then dip them into the white chocolate, allowing the excess to drip off. Place the strawberry on the parchment paper then add the mini chocolate chips to create the ghost face. Place the strawberries in the fridge until hardened, about 5 minutes.

Strawberries will be ok at room temperature for a few hours, but leftovers should be refrigerated for 2-3 days.